Andes Mint Cupcakes - Dessert

Ultimate cupcakes that has the filling of mint and chocolate along with light dollop of mint butter cream gives you refreshing flavour of mint and chocolate. Try out these andes mint cupcakes that are densely filled with mint chocolate and garnished with butter cream with the recipe given as follows.

Serving: 30

Preparation Time: 40 mins

Cooking Time: 60 mins

Ingredients

Cupcakes
• 2 cups Sugar
• 1-3/4 cups all-purpose Flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 tsp Baking powder
• 1-1/2 tsp Baking soda
• 1 tsp Salt
• 2 Eggs
• 1 cup Milk
• 1/2 cup vegetable Oil
• 2 tsp Vanilla extract
• 1 cup boiling Water
• 30 Andes Mints
Chocolate Mint Filling
• 1/2 cup chocolate Chips
• 3 tbsp heavy Cream
• 1 tsp Peppermint extract
• 1/3 cup powdered Sugar
Mint Buttercream
• 1 cup Butter
• 8 ounces cream Cheese
• 7 cups powdered Sugar
• 1/2 cup heavy Cream
• 1 tsp Vanilla extract
• 2 tsp Peppermint extract
• Green food coloring

How to make Andes Mint Cupcakes

Step 1: For cupcakes: In a bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Step 2: Add eggs, milk, oil and vanilla, then beat for 2 minutes using electric mixer.

Step 3: Stir in boiling water, then fill the batter in lined muffin cups 2/3 full and bake in a preheated oven until a toothpick inserted in the center comes clean.

Step 4: After removing the cakes from muffin, cool them on wire rack.

Step 5: For mint filling: In a microwave-safe bowl, place the chocolate chips and heavy cream, then heat for 1 minute and stir.

Step 6: Repeat the above process until the mixture is smooth.

Step 7: Stir in peppermint extract and powdered sugar, then whisk until smooth.

Step 8: Cool the mixture and keep it in the squeeze bottle.

Step 9: Once the cupcakes are cooled, then insert the tip of the squeeze bottle into the center of the cupcake and fill with the mint icing.

Step 10: For frosting: In a bowl, beat cream cheese and butter until light and fluffy.

Step 11: Mix in powdered sugar until smooth, then add the heavy cream and peppermint and vanilla extracts and beat until light and fluffy.

Step 12: Add green food coloring until desired color came.

Step 13: Spread the frosting in a large dollop over the filled cupcakes.

Step 14: Garnish the cupcake with an unwrapped Andes mint and a drizzle of leftover mint filling.

Step 15: Refrigerate the andes mint cupcakes until serving.

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